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Chicken with lemongrass

Chicken with lemongrassimage
image showing recipe preparationPreparation timeelementPreparation time15 min
image showing recipe preparationCooking timeelementCooking time15 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromAsia


  • 4 chicken legs
  • 2 stems of fresh lemongrass
  • 2 cloves of garlic, chopped
  • 1 shallot
  • 1 teaspoon nuoc mam
  • 1 teaspoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons of honey
  • 4 tablespoons of water
  • Pepper
  • 1 tablespoon coarsely chopped coriander leaves.
  • 100 g white rice
  • 200 g frozen green beans


  • Preheat the oven to 240°C.
  • Wash the lemongrass. Remove the first membranes and chop the light part of the stem (close to the bulb).
  • In a bowl, combine the nuoc mam, soy sauce, sugar, rice vinegar and water. Add chopped lemongrass, chopped shallot and pressed garlic.
  • Pour this marinade over the chicken pieces and keep in a cool place for 2 hours.
  • Bake the chicken halfway up for 40 minutes.
  • Baste the chicken with the marinade every 15 minutes. Add a little hot water if it evaporates too quickly before the end of cooking.
  • When cooking is finished, sprinkle with chopped coriander leaves.
  • Cook rice and green beans in boiling water. Serve as an accompaniment.


Total carbs


Total fat

Saturated fat

Omega 3



479.3 Kcal

33.8 g

7.5 g

18.7 g

6.8 g

0.3 g

2.8 g

347 g


The nutritionist's advice:

You can keep the top of the lemongrass stem (green part) to flavour your broths. It is preferable to flavour cooking water or your dishes with aromatic herbs and spices that will reduce the salt seasoning.